Jerusalem Salad with Lemon–Pistachio Crunch

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This is the salad I make when I want something that feels fresh and vibrant without turning on the oven. It’s crisp, herby, and loaded with lemon — basically sunshine in a bowl.

The base is classic: finely chopped cucumber, ripe tomatoes, red onion, parsley, and mint. But the real magic is the lemon–pistachio topping. It adds crunch, a little nuttiness, and that subtle tang from sumac that makes you go back for another bite.

It’s great piled onto grilled chicken or fish, spooned into pita, or served alongside hummus and other small plates. And because it’s naturally vegan and gluten-free, it’s an easy win for gatherings.

Fresh, vibrant, and full of texture, this Jerusalem Salad with Lemon–Pistachio Crunch is proof that the simplest ingredients often create the most memorable dishes.

Why You’ll Love This Salad

• No cooking required – perfect for warm days or busy nights
• Fresh and healthy with crisp vegetables and herbs
• Mediterranean-inspired and naturally gluten-free
• Works as a side dish or light meal
• Easy to customize with what you have on hand

Serve it with grilled chicken, fish, lamb, or warm pita—or just eat it straight from the bowl (no judgment).

Jerusalem Salad with Lemon–Pistachio Crunch

Yield

2–3 servings

Ingredients

Salad

• 2 cups chopped English cucumber, seeds removed
• 1 ½ cups diced ripe tomatoes (Roma or vine-ripened)
• ¼ cup finely chopped red onion
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped

Lemon–Pistachio Crunch

• 3 tablespoons shelled pistachios, finely chopped
• Zest of ½ lemon

Dressing

• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon sumac
• ¼ teaspoon sea salt, plus more to taste
• Freshly cracked black pepper, to taste

Instructions

1. Prep the vegetables: Dice the cucumber and tomatoes into small, even pieces. Add them to a medium bowl along with the red onion, parsley, and mint.
2. Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, sumac, salt, and black pepper until well combined.
3. Toss the salad: Pour the dressing over the vegetables and toss gently until everything is evenly coated.
4. Make the crunch: In a separate bowl, mix the chopped pistachios with the lemon zest.
5. Finish and serve: Sprinkle the pistachio–lemon crunch over the salad just before serving. Taste and adjust seasoning if needed.

Tips & Variations

• Chop everything small and evenly—this is key to a classic Jerusalem salad texture.
• Persian cucumbers work great if you have them.
• If your tomatoes are very juicy, drain off excess liquid before mixing.
• Add feta for creaminess or chickpeas for a more filling vegetarian main.
• For meal prep, keep the dressing and pistachio topping separate until serving.

Serving Suggestions

• As a side dish: Pair with grilled chicken, salmon, shrimp, or lamb for a light, Mediterranean-inspired meal.
• With bread: Serve alongside warm pita, flatbread, or crusty baguette to scoop up every last bit.
• Make it a main: Add cooked quinoa, couscous, or chickpeas for a satisfying vegetarian main dish.
• Breakfast or brunch twist: Top with a poached egg or dollop of labneh for a fresh, colorful brunch salad.
• On top of grains: Spoon over brown rice, farro, or bulgur for a vibrant, nutrient-packed grain bowl.

Flavor Pairings & Drinks

Flavor Pairings:

• Cheese: Crumbled feta, goat cheese, or labneh adds creaminess that balances the bright lemon and herbs.
• Proteins: Grilled chicken, salmon, shrimp, or seared lamb make this salad a satisfying meal.
• Nuts & Seeds: Toasted almonds, sunflower seeds, or extra pistachios add crunch and texture.
• Herbs & Extras: Fresh dill, cilantro, or a pinch of za’atar can give it a slightly different Mediterranean twist.

Drink Pairings:

• White wine: A crisp Sauvignon Blanc or Pinot Grigio complements the citrusy dressing.
• Rosé: Light, refreshing, and perfect for warm-weather meals.
• Sparkling water: Add a squeeze of lemon or a sprig of mint for a non-alcoholic, palate-cleansing option.
• Tea: Iced mint tea or green tea works beautifully for a relaxed lunch or picnic vibe.

This Jerusalem salad is the kind of recipe that quietly becomes part of your routine—the one you make once and then crave weekly. Fresh, bright, and unfussy… exactly how good food should feel.

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